Sunday, January 10, 2010

Cinnamon Sugar Popovers

Saturday, January 9, 2010

This is the second thing I've baked for our annual Saturday morning coffee hours. (The first, a chocolate streusel coffee cake, can be seen on heavenlycakeplace).
I got the idea for these cinnamon-and-sugar popovers from a comment by PinkNest on my Thanksgiving popovers. She said her favorite popovers were with cinnamon and sugar. She didn't say whether butter was involved in her equation, but I liked the idea of rolling them in butter and then in a cinnamon-sugar mix.
This popover recipe is so good! And you can either mix it up the night before, as I did, or make it immediately before putting the popovers in the pan. Just brush each pan with a bit of melted butter, heat the pan for a few minutes, and pour in the batter.

I truly believe these popovers, if made as directed, are foolproof. I have made them several times, and they have never failed to do exactly what they're supposed to do: rise up high and handsome with a delicious taste and a texture that's decidedly non-gummy.
I had a bowl of melted butter and a bowl of cinnamon and sugar waiting for them when they got out of the oven.

The popovers keep their shape, so it's not difficult to pick them up with tongs, roll them in butter, and then spoon the cinnamon-sugar over them.

The first guest arrived just as I was putting the popovers on a platter. She grabbed one off the platter, and was delighted with it.

In fact, everyone loved them. I don't think I've ever baked something for these Saturday morning open houses that anyone has liked better. Someone compared them to the beignets served at Cafe du Monde.

All the neighbors were trying to outdo themselves in flattering comments so they would be quoted in the tasting panel: "An incredible explosion of deliciousness!" I had to explain that I don't have a tasting panel feature in this blog. They couldn't believe it when I ran out. "Didn't you make two pans?" A neighbor who arrived after the twelve popovers were eaten was morose. "I only got up because you told me you were making cinnamon and sugar popovers."
It looks like I'd better make these again, and soon.

1. In a large bowl, whisk together the flour, salt, and sugar. Slowly whisk in the milk. Add the eggs, one at a time, whisking for about 1 minute after each egg is added. Beat until batter is smooth. Beat in 2 tablespoons of the melted butter. Transfer batter to a pitcher. Use immediately or refrigerate for up to 24 hours.

2. Before baking, preheat the oven to 425 degrees F.

3. Using a pastry brush, coat the interior of the popover pan (you can use either the pan that makes six large or the one that makes 12 small popovers). Put the pan in the preheated oven for about 3 minutes (don't let the butter burn!) until the butter is hot.

4. Remove the pan from the oven, and fill each cup about half-full. Bake for 15 minutes.

5. Lower the heat to 350 F. and continue baking another 20-25 minutes for small popovers and 40-45 minutes for the larger ones.

6. Ten minutes before they're done, open the oven door and, with a sharp knife, quickly make a small slit in the side of each raised popover. This will release the steam and let the inside dry out more.

7. Lift the popovers out of the pan and onto a rack. Let cool slightly.

Oriana,I felt bad for her too; in fact, I told her that I'd bake her some for her birthday.

Vicki and Melinda,There is a house for sale on our block! You don't have to fight over it--just buy it it together and share it. I'm sure that there is nothing that you have ever wanted more than half a house in Minneapolis.

this is from the cake bible? why have i always ignored it?my old roommate, joelfre, brought me back cafe du monde's beignet mix. all i can say is: tasty. if these popovers are really that good, well, then i need to make them pronto. cookie wants to learn to make popovers so i'll just have to make sure she tries rose's recipe!

ECL,You've ignored them because they're in The Bread Bible, which you probably don't have because of your irrational fear of yeast. But you can make these because they don't have yeast, or even baking powder. The recipe is now attributed to the correct Bible.